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International Culinary Center

The International Culinary Center Joins The Institute Of Culinary Education

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Following the Phase 4 reopenings, ICC looks to safely complete on-campus education

Since America’s inception, people have endured the fallout from economic crises, natural disasters, 9/11, and more, but nothing could have prepared them for COVID-19. Considering Phase 4 reopenings, the Institute of Culinary Education (ICE) has signed an agreement with the International Culinary Center (ICC) to join two historic forces in culinary education on one strong and dynamic national platform at the Institute of Culinary Education in New York City and Los Angeles.

The agreement aims to create the preeminent, private culinary school in the country with a collective 30,000+ alumni worldwide. When New York City enters Phase 4 of the reopening, ICC will resume its operations, subject to regulatory approval, to safely complete on-campus instruction of all active students’ programs through the end of the year and thereafter close the doors to its famed Soho campus in New York City.

Best culinary education

ICC is widely recognized as a pioneer and leader in culinary education, and ICE is excited to bring aspects of the school’s expertise, unique offerings, and heritage to ICE. ICE is delighted to incorporate the best of ICC into its award-winning educational offerings.

ICC’s CEO Bruce McCann said that through ICE their mission will continue, as they cannot imagine a better institution to entrust with their legacy. Founded by Dorothy Cann Hamilton three decades ago, ICE is a powerhouse in culinary education, educated some of the biggest names in food, including Bobby Flay, Dan Barber, David Chang, Angie Mar, and Christina Tosi.

Renowned in the food world

Dorothy Cann Hamilton became a force in the food world, authoring award-winning books, hosting the chef-based television and radio show “Chef’s Story.” In 2015, Hamilton became one of only four Americans to receive the Legion of Honor from the French government for promoting French cuisine in the United States.

ICE prides itself on a tradition of innovating in the culinary arts and looks forward to integrating elements of ICC. They’re fascinated by ICC’s sommelier training program and the farm-to-classroom experience that the school has offered with Chef dan Barber from Blue Hills at Stine Barns.

Richard Simpson, ICE’s vice president of education said, “Likewise, I’m excited about the prospects of inviting ICC’s Dean Jacques Torres into the ICE Bean-to-Bar Chocolate Lab with Michael Laiskonis or extending their relationship with Ron Ben-Israel to collaborate with Toba Garrett on cake decorating.  These potential enhancements could add layers of flavor to the ICE experience.”



The Educational landscape is changing dynamically. The new generation of students thus faces the daunting task to choose an institution that would guide them towards a lucrative career.

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